In resealable food-storage plastic bag, place cumin and garlic-pepper blend. Seal bag; shake to blend. Add pork; seal bag and shake to coat.
Heat 10-inch nonstick skillet over medium-high heat. Add pork; cook and stir 2 minutes.
Add bell peppers and onion; cook 2 to 3 minutes, stirring frequently, until pork is no longer pink in center and vegetables are crisp-tender. Stir in barbecue sauce; cook and stir until hot. Serve pork mixture in tortillas.